Curled up on the sofa, wrapped in sweaters and blankets, leggings and socks, a scarf around my neck; I am ever-so-tempted to snuggle in deeper and go to sleep. But I can't. I have to make dinner, for myself and for the wee monster-boy who is due home from school in less than an hour. He will undoubtedly be tired, unquestionably be grouchy, undeniably be hungry and indisputably will be soaked through, at least through his socks. Why on earth don't kindergarten teachers check to see if snow pants are done up properly when kids are rolling in the snow?
Oh, wait. What is that heavenly aroma I smell wafting out of my kitchen? The kitchen I have not set foot in for more than ten minutes today? It smells like warmth and comfort and slow-cooked goodness. But how is that possible? I've been on my couch for the better portion of the day, sipping at hot coffees and peppermint teas; working, writing, snoozing and nestling deeper and deeper into layers and layers of various knitted throws, scarves and sweaters. How could all the cooking possibly be done? Do I have elves in my kitchen?
NO. I wish, I did, but I don't. There is no magic fairy godmother who comes and makes dinner for me – even when I feel as though I might turn into a pumpkin at any moment. There are no elves cooking for me -- although there might be one who goes out and buys me shoes, at the rate my collection is currently going. No, I have to do the cooking around here all by myself. So how on earth did it get done today?
My magical slow cooker did all the work for me. I prepped the meat and veggies last night, threw everything into the cooker and put it in the fridge before going to bed. This morning all I had to do was take the pot out of the fridge, plug it in and walk away. Now, at 4pm on a Wednesday I have a pot of "has-been-slow-cooking-all-day" delicious, delectable, mouth-watering stew. Full of vegetables, melt-in-your-mouth chunks of beef and some seriously scrumptious iron-packed broth.
And for all of this, I hardly lifted a finger. Leith will happily help me make dino-shaped buttermilk-cheese biscuits when he gets home and we will have a dinner fit for kings. And kids. And moms who need just a wee bit of a break.
Beef [Slow Cooker*] Stew
*This stew can also be made in a pot on the stove or in a pot in the oven. Just don't cook any of it on a high heat. Stay low and slow. Enjoy!
INGREDIENTS:
1½ pounds lean stewing beef, cut into bite-sized chunks
flour (for dredging)
olive oil (for searing meat)
2 cloves garlic, sliced thinly
2 small onions, sliced
1 small head of broccoli, florets separated
1 red or orange pepper, chopped
3 carrots, peeled and chopped into 1" pieces
1 whole large zucchini, sliced in ¼" slices
1 cup low-sodium or homemade beef stock
1 - 2 cups red wine
1 can stewed tomatoes (if not diced, dice them before putting into pot)
1 tablespoon (or more) hot sauce (I use homemade but whatever you like works)
1 teaspoon dried thyme
black pepper to taste
salt (only if your stock is low-sodium and your hot sauce has no salt, otherwise you probably don't need it)
DIRECTIONS:
1. Dredge the steak chunks in flour and then sauté in oil in batches till browned. Meanwhile, prepare (slice) and place vegetables into slow cooker.
2. Add the beef to the vegetables, add the herbs and spices, the beef stock and wine and mix well.
3. Cover the pot and either turn it on low for about 6 hours or put it in the fridge overnight and turn on in the morning.
4. If you want to add frozen peas or corn at the end, add them about 20 minutes before serving.
5. Serve with a dollop of sour cream or thick yogurt and some biscuits, noodles, rice or potatoes.
"
Printer-friendly version